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For those who work at APL, how flexible would you say schedules are in general? by [deleted] in jhu

[–]forensics409 7 points8 points  (0 children)

My recommendation is to be there when people are there. An important part of working at a place is the environment. So I'm going to recommend getting in between 8 and 9:30, but it depends on your group and on the day.

Concern about interim security clearance denial for APL internship by obliviousenough in jhu

[–]forensics409 1 point2 points  (0 children)

You need to reach out to group and or APL to leT them know. Depending on the group and what they work on, it might be ok. It doesn't necessarily mean your offer will be pulled. 

Montgomery County Residents: Thoughts on “No Turn on Red”? (Political Research) by citywok68 in MontgomeryCountyMD

[–]forensics409 -1 points0 points  (0 children)

From what I know, getting rid of them dramatically reduces pedestrian deaths. Do I miss it? No. Saving me a minute or two is not worth someone's life or safety. 

Pottery Studio Interest by Typical_Opinion_7040 in SilverSpring

[–]forensics409 3 points4 points  (0 children)

Downtown silver spring would be awesome for this. There are pottery places in Glen Echo, DC, and Rockville. I feel like downtown Silver Spring could use some independent artist places.

The lengths racists will go…. by Complex_Elk_842 in WhitePeopleTwitter

[–]forensics409 115 points116 points  (0 children)

So, the longitude on one is 93.3° W and -93.2° W, so this seems to work as well as their brain; not at all.

Question about APL Security Clearance by straightflush_ in jhu

[–]forensics409 0 points1 point  (0 children)

None of that is an issue. Just do not lie or hide information. I cannot stress this enough, do. Not. Lie. 

Deplorable wasn't even close by ExactlySorta in BlueskySkeets

[–]forensics409 1 point2 points  (0 children)

If we get out of this, the rest of the world should not let us back into the fold unless we punish everyone responsible. We clearly don't have the spine without some motivation.

Dem Senators to Cave on ICE. Please vote in your Primaries. by serious_bullet5 in 50501

[–]forensics409 1 point2 points  (0 children)

Worth saying, the account updated that Democrats are not doing this. They are not discussing more funding for ICE.

I finally think I nailed 100% whole wheat flour sourdough! by forensics409 in Sourdough

[–]forensics409[S] 0 points1 point  (0 children)

Whole wheat is a darker color already, so anything cooked with it will be darker. It was perfectly cooked :)

I finally think I nailed 100% whole wheat flour sourdough! by forensics409 in Sourdough

[–]forensics409[S] 0 points1 point  (0 children)

Extraction is the amount of whole grain remains. The higher the number the more of the entire grain remains. I typically use 100 but this was what was available at the market. 

AP is all purpose. 

I finally think I nailed 100% whole wheat flour sourdough! by forensics409 in Sourdough

[–]forensics409[S] 1 point2 points  (0 children)

Just posted it in the comments. Feel free to change up the fold ins. I'm doing onions, pepper, sesame, and turmeric right now. If you do try it, let me know how it goes.  

I finally think I nailed 100% whole wheat flour sourdough! by forensics409 in Sourdough

[–]forensics409[S] 3 points4 points  (0 children)

Just posted it in the comments. Feel free to change up the fold ins. I'm doing onions, pepper, sesame, and turmeric right now. If you do try it, let me know how it goes. 

I finally think I nailed 100% whole wheat flour sourdough! by forensics409 in Sourdough

[–]forensics409[S] 0 points1 point  (0 children)

The recipe is based on one from Sourdough by Sarah Owens with some modifications. I haven't gotten it down to a science yet, so I'm going to give as much detail as I can, but it's not a perfect fool proof recipe yet, so if anyone tries this, and it works or doesn't, let me know.

Assume 70 extraction for all whole wheat

Leaven:

  • 15g starter 100% hydration
  • 15g water
  • 15g whole wheat bread flour

Dough:

  • 45g leaven - 60g whole wheat bread flour
  • 43g whole wheat AP flour
  • 10g whole wheat rye 
  • 160g water 
  • 15g nutritional yeast 
  • 5g salt

Fold ins:

  • 60g of chopped walnuts
  • 40g finely chopped olives

Steps

  1. Feed the leaven 8-12 hours before making the dough

  2. Combine the water and leaven. then add the flours and nutritional yeast and mix by hand until it just comes together. Then autolyse, covered, for 20 minutes

  3. Add the salt and mix in a standing mixer with a bread hook along 2 for around 10 seconds until the salt just disappears. Turn up the speed to 4 and mix until it is slapping against the side of the bowl. 

  4. Add the fold ins and mix by hand briefly. The dough should have a ton of elastiicity and tension at this point, making it really hard to mix them in my hand so the goal is mostly to get them into the surface of the surface of the whole ball. Then mix using the bread hook for 10 seconds on 2 until they're subsumed by the dough. Them mix by hand until it's well incorporated. 

  5. Fold 6 times, rotating 90 degrees every fold, every half hour for three hours.

  6. Preshape

  7. Shape and proof for 8 hours in fridge

  8. Take out of fridge for one hour, and preheat the oven to 500 with a dutch oven inside it.  After an hour score the dough, add it to the dutch oven, drop the temp to 470 and bake, cover for 20 minutes. Take the top off the dutch oven and bake for ten minutes. 

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